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Author Notes: This versatile tart is great as an entree or I have made mini tarts as appetizers. Always a crowd pleaser! —agh2862

Serves 6

For Tart Crust

1 1/4cups all purpose flour

2teaspoons ground cumin

1teaspoon ancho chili powder

1teaspoon paprika

1/2teaspoon salt

1/2cup cold unsalted butter, cubed

2tablespoons ice water

For Tart Filling

4cups canned black beans, drained and rinsed

1 red onion, chopped

1/4cup sour cream

1tablespoon olive oil

10ounces package frozen white corn, thawed

1cup red bell pepper, chopped

1/2cup cilantro, chopped

1teaspoon salt

1cup Monterey Jack Cheese, grated

1/2cup Manchego cheese, grated

2 jalapeno peppers, seeded and chopped

1tablespoon ground cumin

1/2cup scallions, chopped

Preheat oven to 350 degrees.

Make Crust:
In a food processor pulse together flour, spices, and salt until combined. Add butter and pulse until mixture resembles coarse meal. Add ice water and pulse until mixture forms a dough.
Press dough evenly onto bottom and sides of a 10-inch tart pan with removable fluted rim and chill 15 minutes, or until firm. Line shell with foil and fill with rice or dried beans and bake crust 10 minutes. Carefully remove foil and bake crust crust 10 minutes more or until golden. Cool crust in pan on a rack.